Bánh Mì

I love Vietnamese food! This delicious sandwich comes in many forms, but this is the one I decided to make. And not to mention, the first time I've ever eaten one. Salt Lake has a couple of restaurants that serve these sandwiches, but I just haven't gotten around to go and eat one. Maybe someday!

I really wish my grocery store had daikon or pate! I would have loved to add it to this sandwich.

Bánh mì
Recipe adapted from Kitchen Confidante

2 lbs boneless pork shoulder roast
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 jalapeno, diced
1 2-inch slice of ginger
8 cloves garlic, minced
3/4 cup soy sauce
1/2 cup white vinegar
1/2 cup brown sugar

  • Season the pork shoulder with salt and pepper. In the a slow cooker, stir together the jalapeno, ginger, garlic, soy sauce, vinegar, and brown sugar. Nestle the pork shoulder in the liquid. Cover and cook on low for 8 hours or high for 4-5, until the pork is very tender, rotating once during cooking process if desired. 
  • When the pork is ready, shred the meat. Strain and reserve the sauce, skimming any fat if necessary.

Pickled Carrots:
1/2 cup white vinegar
1/2 cup sugar
1/2 teaspoon salt
1 1/2 cups carrots, shredded

  • In a small bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and let it sit for about 30 minutes. 
  • Drain well and refrigerate until ready to use.

sriracha mayonnaise
pulled pork {recipe above}
cucumber, thinly sliced
pickled carrots {recipe above}
jalapeno, thinly sliced
cilantro leaves

  • To assemble the sandwich, slice the rolls in half lengthwise. Spread a thin layer of sriracha mayonnaise on the bottom half. Top with the pulled pork, cucumber, cilantro, pickled carrots and sliced jalapenos. 
  • Drizzle with reserved sauce and sriracha, if desired. Close the sandwiches and enjoy.



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